A cookbook not like the other. that includes ten recipes from every one of Italy's twenty areas, Cooking with Giovanni Caboto is an exhaustive journey of conventional Italian food, with all 200 dishes established and licensed by means of the cooks on the Club's well-known kitchen. a useful source for specialists and novices alike.
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Extra resources for Cooking with Giovanni Caboto: Regional Italian Cuisine
However, there is a way to avoid cold hotcakes. As they come off the grill, slip the hot pancakes between the folds of a clean kitchen towel on a baking sheet, then keep warm in a very low (200°F) oven. The cloth insulates the pancakes to maintain their warmth and also absorbs the steam that could make them soggy. Just be sure that the towel is free of perfumes from detergents or fabric softeners, as those aromas can be easily transferred to the pancakes. qxd:1600940040 text 7/30/08 1:52 PM Page 44 Pumpkin Waffles with Muscovado Syrup Makes six 6 1 ⁄ 2-inch wafﬂes THE PUMPKIN in this recipe is a good example of how I like to use healthful ingredients whenever I can to pump up the nutritional value of sweets.
Baking Soda and Baking Powder These two leavenings are not interchangeable, even if they both have the word baking in their names. When a batter is mixed and heated, many chemical reactions take place, but how one or the other of these two leavening agents react with other ingredients is crucial to the success of a baked good. Mix an alkali and an acid, moisten them, and you will get carbon dioxide, a gas that helps make baked goods rise. Baking soda (bicarbonate of soda) is alkali. When it is combined with an acidic ingredient such as molasses, sour milk, honey, yogurt, buttermilk, brown sugar, or lemon juice, the reaction will produce carbon dioxide.
Recently, I made an old recipe that called for cake flour instead of unbleached flour. Cake flour is famous for its ability to absorb liquids and for this reason is used in commercial baking, as you can use less flour in proportion to the liquid ingredients, and often save money that way. When I swapped unbleached flour for the cake flour in the recipe, the liquid-to-dry ingredients ratio was thrown off, and my batter was too heavy and baked into a doorstop of a cake. When I made it again with my “homemade” cake flour, things went better.
Cooking with Giovanni Caboto: Regional Italian Cuisine by Biblioasis